Smoked boiled carbonate.

0 comments Smoked, boiled-smoked and baked delicacies are very popular among consumers and are an indispensable product for festive table . The delicacy group of products has a pleasant taste with delicate aroma

smoked, and also have rich biological value.

Assortment of smoked and boiled-smoked delicacies

The range of smoked, boiled-smoked and baked delicacies is quite wide and may include smoked-baked hams, rolls, bacon, boneless ham, brisket, carbonate, loin, baked carbonade and boiled pork, but is not limited to this assortment.

Raw materials for the production of smoked and boiled-smoked delicacies

For the production of smoked, boiled-smoked and baked delicacies, the following types of raw materials are used:

Chilled or defrosted pork carcasses and half-carcasses of meat or bacon fatness, with or without skin, weighing 20-60 kg:

Cooked food;

Or a nitrite-salting mixture. The nitrite-curing mixture is more preferable due to the entry into force of the customs union;

Or glucose; Spices and herbs (ground, ground, paprika, etc.) or extracts of spices and herbs. Extracts of spices and spices when injected do not change the color of the product and retain a pleasant appearance;

finished product

It is also possible to use various food additives, such as gums, plant or animal, flavoring additives and other components.

1. Technology for the production of smoked and boiled-smoked delicacies

2. If pork carcasses or half-carcasses were frozen in a defrosting chamber to a temperature in the thickness of the muscles of 0 ... 2 ° C.

3. Carcasses and half-carcasses are divided into cuts, then the cuts are divided, deboned and, if necessary, depending on the product being produced. For example: the cervical-scapular part is sent for the production of rolls and bacon; brisket for the production of bacon, rolls, smoked-baked brisket; hams for smoked-baked hams, boneless ham, loins for the production of smoked-boiled loins; carbonate for the production of smoked and smoked-boiled carbonate, etc.

4. Cuts of meat and fat are removed from prepared meat. The temperature of the meat should not exceed 2 ... 4 ° C.

If flake ice is not available, you can use chilled drinking water previously kept in a maturation chamber at a temperature of 2 ... 4 ° C.

The brine may also contain various nutritional supplements to thicken or increase the water-binding/water-holding capacity of meat. For example, plant or animal proteins, gums, starches, phosphates and other food additives.

Important! If possible, avoid microbiological contamination of the extrusion brine and meat, as this may subsequently lead to spoilage of the product.

5. The resulting brine is injected into the meat using a manual or automatic multi-needle machine. Hams and large-piece deli products are syringed up to 12%, small rolls, brisket, carbonate ribs are syringed at 5%.

6. After extrusion, the meat is placed in a vacuum massager with a cooling jacket and massaged for 45-120 minutes at a temperature of 0 ... 2 ° C.

8. After rubbing, the meat is placed in stainless steel Cheburashkas. And Maintain, depending on the size and weight of the product, for 1-5 days at a temperature of 2 ... 4 ° C.

9. After the period, the meat is filled with the same syringe brine in an amount of 40-50% by weight of the raw material. Exposure in brine can be from 1 to 5 days at a temperature of 2 ... 4 ° C.

10. After soaking in brine, the product is washed with running water at a temperature of 20 ... 25 ° C. Let the water drain.

11. Give the product a shape, if necessary or in accordance with the technological instructions, wrap the product in cellophane and tie it with twine. The product is looped and hung on the frames.

12. The hung product is kept for 20-30 minutes at an ambient temperature of 20 ... 25 ° C in order to dry the surface. If the surface is poorly dried, then during smoking it is possible that defects may form, such as darkening of the surface, the product acquiring a pungent aroma and taste of smoking, and imparting bitterness.

13. Thermal treatment of smoked delicacy products:

At a temperature of 30 ... 35 ° C for 1-3 days, depending on the type of product, then the product is sent for drying at a temperature not exceeding 12 ° C for 5-10 days at a relative humidity of no more than 75%.

The safety of the product in this case is ensured by a complex of factors: a high content of table salt, a decrease in humidity (due to drying), and the preservative effect of smoking substances.

Heat treatment of boiled and smoked delicacies:

Smoked at a temperature of 30 ... 35 ° C for 3-4 hours (sometimes more).

Cook until done at a temperature of 95 °C at the time of loading and 82 ... 85 °C during cooking. Cooking is carried out until the temperature in the thickness of the muscles reaches 72 ... 74 ° C.

After cooking, the product is scented with clean tap water at a temperature of up to 40 °C, and subsequent cooling to a temperature in the thickness of the muscles of no more than 8 °C.

The safety of the product is due to the following factors: high content of table salt, preservative effect of smoking substances, heat treatment product.

Heat treatment of baked products:

Baked delicacy products such as boiled pork and carbonade are baked at a temperature of 120 ... 150 ° C for 3-5 and 1.5-2 hours, respectively. Baking is carried out until the temperature in the thickness of the muscles reaches 72 ... 74 ° C. Next, cool to a temperature of no more than 8 °C.

14. They carry out quality control of the finished product, perform tests for moisture content, table salt, sodium nitrite."
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The recipe for smoked carbonate at home is available to everyone. But not everyone is able to smoke meat competently. However, by following the structured material of this particular article, you will easily and quickly master the intricacies of hot smoking in a short period of time!

So, where do you start to prepare this truly tender and appetizing dish? First of all, it is important to purchase pork. The meat must be of good quality and fresh, as the future taste will depend on this. 

Buy the spices you need or use those you have at home. The amount of spices directly depends on your individual preferences. You can also add honey. If you give preference to nitrite salt, the meat will acquire a beautiful pink color. And it will preserve the taste characteristics of the finished carbonate.

Cooking technology

Step-by-step meat recipe up your sleeve

You can smoke pork in the oven using a plastic bag. The taste will not become less juicy and expressive. 

Initially, you need to make cuts in the shape of a small cross on the white layer mentioned above.
Then the marinade is prepared. To do this, chop the garlic in a way convenient for you, either with a knife or a mortar. After grinding, add olive oil, a little salt and spice. It is recommended to include paprika and thyme.
After stirring the marinade, leave it for a while. Afterwards, lubricate the meat on both sides and leave for 30 minutes.
Next, the carbonate is fried without the use of oil until a crispy crust appears.
The final step is to place the prepared meat in the sleeve and bake it for 90-120 minutes at medium temperature.

Cooking in foil

There is no single universal recipe for boiled-smoked carbonate. Each one is delicious and original in its own way. However, the recipe below can be changed each time. It also saves a lot of time, since it does not require a drum or a standard smokehouse. It is especially possible to unleash creative potential if you want to minimize the calorie content of the finished product.

For implementation this recipe rated for 2 kg pork belly, you will need:

80-100 gr. prepared smoked sausage;
2 tbsp. l. mustard;
1-1.5 heads of garlic;
4 tbsp. l. onion peel;
12 g honey;
120 g fresh parsley;
2 tbsp. l. coriander;
2-3 bay leaves;
4 tbsp. l. salt;
4 tbsp. l. black pepper.

The brisket, washed with chilled boiled water, must be dried and evenly stuffed with garlic cloves. Then place the prepared husks, parsley, bay leaves, pulp on the bottom of the pan and add pepper. Place smoked sausage there. And then pour in cooled water so that all the ingredients are completely covered.

By the way, the presence of vitamins and macro- and microelements in pork provides gourmets who like to add salt to their food, a healthy meal. And in order for the dish to have an impact on your figure, it is important to choose the right part of the carcass. No less important is the selection of the recipe itself. Also, eating smoked meats does not harm digestion.

Next, bring to a boil, adding salt and honey along the way. To stir thoroughly. The resulting composition should be boiled for 1.5 hours. While cooking continues, mix 2 tbsp. spoons of pepper, sugar and mustard, not forgetting the garlic. It can be cut into small cubes or passed through a press. After removing the pork, immediately rub it with the resulting mixture and wrap it in foil. The last stage 24-hour cooling will serve. For example, on a refrigerator shelf.

Boiled-smoked carbonate will have an amazing aroma, and arukis will be drawn to try it!

Carbonade is pork meat, usually from the back, prepared by boiling and then baking, and having a layer of fat of no more than 5 millimeters. The product turns out to be very tasty and aromatic, and at the same time, the calorie content of boiled-smoked or baked carbonate is relatively low. In this article we will tell you how carbonade is prepared and what it is the nutritional value, BJU.

How is carbonade made?

Even the name of the product itself hints at the method of its preparation; the word “carbonade” comes from the French word carbonnade, which, in turn, comes from the Latin carbo, which translates as coal. Carbonade is prepared by extinguishing it with dry and warm steam, but previously it was obtained using quiet coal heat.

To make a tasty, high-quality product, you need to choose a certain type of meat that is quick to cook. Therefore, as a rule, carbonade is prepared from pork tenderloin, but sometimes fillet is used, in which case the product should be called pork neck. Low energy value The carbonation is due precisely to the fact that low-fat parts of pork are used for its preparation.

Before cooking, the prepared part of the pig is cleaned of films, trying to preserve a small layer of fat. Then they are breaded with flour, or use a special cloth with flour, or soaked in a mixture of flour, salt, spices, saltpeter and food coloring.

In modern production facilities, meat is treated with dry steam in special chambers and then baked. There are also two more types of carbonate: raw smoked and dry-cured.

This, one might say, dietary delicacy can be prepared at home. Such a product will be as harmless as possible, since it does not contain flavorings, dyes, harmful preservatives and monosodium glutamate.

Chemical composition of carbonate

The exact chemical composition of a product depends on the brand that produces it. Because, in addition to the standard set of proteins, fats, carbohydrates, vitamins and microelements, the components we mentioned earlier can be added to it. Therefore, we can only talk about approximate chemical composition carbonate.

Despite the fact that the product is mainly prepared from pork, it can be called more of a “protein” product.

To verify this, just look at the BJU carbonate per 100 g:

Proteins - 17 g

Carbohydrates - 0 g

Carbonate has a noticeable vitamin composition: mainly B vitamins, as well as vitamins A and C. The product contains most macroelements: potassium, calcium, magnesium, sodium, phosphorus. It is not deprived of carbonate and microelements: its composition is rich in iron, manganese, copper, and zinc.

Calorie content of carbonate per 100 grams

We mentioned above that carbonate has a low calorie content per 100 grams compared to other pork products. It is believed that 100 grams of the product contains approximately 177 kcal. But depending on the manufacturer and method of preparing the carbonate, this figure can vary from 127 to 345 kcal. The energy value of the product also depends on the thickness of the fat layer. Yes, carbonate pork calories which contains over 200 units, contains more fats rather than proteins.

When talking about the energy value of this product, we usually mean the calorie content of boiled-smoked pork carbonate. It is approximately 140 units. But there are other types of product and methods of preparing it, and accordingly, they will have different energy values. Boiled-smoked carbonate has a low calorie content per 100 grams if the fat layer does not exceed 3 mm. Therefore, it is allowed to be consumed on diets. Of course, in small quantities. However, some manufacturers allow a thicker fat layer, resulting in increased energy value. Such a product will no longer be considered dietary.

There are many recipes homemade dishes, you'll have to tinker with it, but it's worth it. Carbonade baked in the oven is especially popular among housewives.

A suitable pork tenderloin will need to be washed, dried, and small cuts made into which to insert a clove of garlic. Rub the pork with a mixture of salt and pepper, carefully wrap it in foil, and bake for about two hours at 200 degrees Celsius. After the carbonade has cooled, it should be placed in the refrigerator for several hours. Then you can do a lot with it delicious sandwiches. The calorie content of pork carbonate baked in the oven will thus be approximately 234 units.

You can buy another type of product in the store - raw smoked carbonate, its calorie content is approximately 300 units. Pork tenderloin smoked with cold smoke of sawdust, mainly alder and cherry sawdust are used for this.

Other types of carbonate

Carbonade is made not only from pork; beef and pork can also be used. The least high-calorie product made from chicken. Carbonade chicken calories has about 121 units per 100 grams. However, in a broad sense, carbonate most often refers to a pork product.

By the way, you can often find another name for the product: carbonate. A chemical substance is written with the letter “t” at the end - calcium carbonate. And here's the name aromatic dish, made from pork, beef or chicken, must end in the letter “d”.

Carbonate is a meat that is a product of fresh, unsalted pork. Carbonate is prepared in the same way as boiled pork. Both of these types of meat must be roasted on a baking sheet. As for taste, they are almost the same.
So, what do you need to do to prepare carb meat that your guests will love?
You will need unsalted young pork fillet. It is necessary to leave a thin layer of bacon on its surface. As a rule, a layer is left whose thickness does not exceed half a centimeter.
The piece of pork that is cut in advance to prepare the carbonate should be in the shape of a rectangle. It is rubbed on all sides with garlic, crushed in advance, as well as nutmeg, coated with salt and placed in the oven. Please note that most housewives cook carbonate in the oven. This meat, like any other, will not be ready soon - after three hours.
This is necessary to ensure that the meat is completely cooked.
If your pan does not fit the whole piece, then it is best to cut it into two halves and rub it well with a mixture of salt, sugar and black pepper. You can add some other spices to taste, or even use seasonings that are designed specifically for meat dishes.
The meat with all the above ingredients is laid out in a frying pan, poured generously vegetable oil. Sometimes you want to add some zest to the carbonate. You want to make the meat more aromatic and tasty, so you often add brine to it, which is left over after pickling tomatoes or cucumbers.
As a rule, you need to simmer it over high heat on the stove. It is advisable to cover the meat with a lid as it boils, turn the heat a little lower and simmer for another fifteen minutes.
The carbonate must be turned over to the other side and simmered for another fifteen minutes, but there is no need to reduce the heat.
How to find out when the meat will be ready? Many housewives are of the opinion that carbonate must be simmered until the sauce is boiled down and becomes thick, like sour cream. Typically, it takes forty minutes to achieve this effect.
Sometimes carbonate is also made in the oven at home. As you know, in the oven the meat turns out even more tender, it is properly baked, acquires an appetizing color, a pleasant aroma and a divine taste.
To do this you will need a kilogram of carbonate, two tomatoes, mayonnaise, Russian or Dutch cheese, salt and pepper - to taste.
The carbonate must be cut into pieces, preferably in the form of cutlets, and placed on a baking sheet that has been greased with vegetable oil in advance. Don't forget to coat the carbonate pieces with mayonnaise, sprinkle with cheese and place tomatoes on top.
Now we put the baking sheet in the oven, time it for forty minutes - and voila tasty dish already on your table.
If you like spicier dishes, then you need to pepper the carbonate before putting it in the oven. Since the meat itself (carbonate) is dry, it should be made more juicy. This is exactly what you need mayonnaise for.
Baked carbonate will not leave anyone indifferent. You will need no more than a kilogram of meat. You also need to take five cloves of garlic, thyme, sea salt- only one and a half teaspoons, and you can’t do without a mixture of peppers, ground ones at that.
No more ingredients are needed.
The meat must be washed and dried with dry cloths. In a separate plate, mix salt, peppers, thyme and rub the meat with them. Finely chop the garlic and stuff it into the meat. Then they put it on a ceramic plate, cover it with a lid and place it in the refrigerator, where it lies for about a day.
After this, the carbonate must be tied with twine and also wrapped in foil. You need to bake pork in the oven for an hour and a half, while maintaining the temperature at least 180 degrees.
After the meat is ready, without unwrapping it, press it down with a weight and cool it. The final stage is to remove foil, threads and cut the carbonate into small pieces.
This dish is festive and can be served with different salads, as well as fried or boiled potatoes.
By the way, carbonate baked in the oven is an excellent snack for strong alcoholic drinks, such as vodka.